It’s fennel slaw-tastic…

December 5, 2006


Even the fiercest of us carnivores have to get our roughage in. And while I’m not a huge salad fan, I can be persuaded to chow down on some tossed veg, if the right ingredients are in the offing.

Enter the husband’s fennel slaw salad.

Pecans, carrots and fennel. An unexpected salad trinity perhaps, but quite tasty indeed. The fennel provides a delicious, crunchy bite, the carrots lend their sweetness, and the pecans add their nutty richness. Bathed in a dressing that contains the perfect mix of spicy, salty and sweet, it’s a refreshing entry point into any meal.

So, fellow meat-eaters, pick up your fork and get your veg on.


For Americans, right now is the height of the holiday season. Between Thanksgiving and New Year, there are so many parties, so many big meals, so much shopping, so many events to eat and attend that it can be quite stressful. And one of the first things I stop doing when I’m feeling worn out is cook. As a result, I am embracing the need to keep it simple.

Therefore, today and tomorrow, I’ll be posting a pair of quick recipes using one of my favorite flavorful bulbs, fennel. Fennel is one of those ingredients that pack a lot of flavor without too much work and really plays well alone or with other things, especially meat.

Today, I offer you a non-meat treat of fennel salad. My wife and I discussed calling it a fennel slaw and I think that works too. It is about that same consistency of eating cole slaw that isn’t drowned in a heavy dressing.

Yet more important than the proper name for this dish, it takes no time to make at all. Seriously, if you have the ingredients, you can make this in less than 15 min (including the time it takes to toast the pecans). So when you’ve returned from the hunt for presents or need something a bit lighter during the middle of the week, give this a try.

Fennel Salad
1 bulb fennel
2 carrots
1/2 cup pecans halves

1/4 cup worcestershire sauce
2 Tbsp. sesame oil
2 tsp. sugar

1. In a non-stick skillet over medium heat, add the pecans and lightly toast them. This should take about 5 min. Once you begin to smell the toasting odor, remove from the heat.

2. Cut the fennel bulb in half, then quarters and then finally slice thin. Chop the carrots and pecans. Move to a large bowl.

3. In a small dish, whisk together worcestershire sauce, sesame oil and sugar. Pour about half the dressing over the fennel, carrots and pecans. Stir to coat. Taste. If you need more dressing feel free to add, but it shouldn’t be soaking wet. Serve immediately. Enjoy!


  1. I’m a big fennel fan. This looks so tasty, please consider this recipe stolen.

  2. Please steal it, but I have to admit I’m only semi-altrusistic. If its a flunky or if you have suggestion, please let me know. Its only the wife and I eating some of these recipes, so I love feedback!

  3. Help – can’t get the recipe to show up from under the photo’s!!

    Do I need to join up somewhere?

  4. 7 years later…. tasets GREAT!

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